Salmon & Lemon Mini Fish Cakes
These savory potato cakes are a delicious way to enjoy the rich flavors of smoked salmon. They're easy to make and perfect for brunch or as a starter. The crispy outer layer contrasts beautifully with the creamy potato filling, while the hint of lemon adds a refreshing touch. Give this recipe a try for a flavorful and elegant dish that's sure to impress your guests!
— Constant Cookbook
Ingredients
- 2 large baking potatoes
- 2 tbsp olive oil
- grated zest and juice ½ lemon
- 1 egg yolk
- 140g smoked salmon trimmings, plus extra to serve
- 1 tbsp chopped parsley , plust extra
- 2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper
- a little oil , for frying
Instructions
- Microwave potatoes on high for 10 mins until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
- Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.
Cook Time
15M
Prep Time
PT30M
Yield
Makes 20
Nutrition
- Calories: 52 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Protein Content: 2 grams protein
- Sodium Content: 0.34 milligram of sodium
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